Fish Stock

Name: Fish Stock
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Fish (only fish bones from sea bream, sea bass, and cod) 2.2 lbs; Onions 0.67 cup; Celery 3 ½ cups; Carrots 3.5 oz; White wine 0.6 cup; Water 4 ¼ cups; Fine salt to taste; Ground black pepper 5; Extra virgin olive oil to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Fish stock, or "fumetto di pesce"—like the Italians say—is this secret ingredient that really brings seafood dishes to life with fresh flavor. It's really, really good. This fish stock recipe comes straight from the Italian coasts, using bony white fish like sole, hake, turbot, and sea bream to make a delicate and aromatic broth that just smells like the sea. Super tasty. Unlike shrimp or shellfish broth—which can get pretty rich and heavy, homemade fish stock stays lighter and more subtle. Pretty much lets the fish taste shine without overpowering everything else. Folks in Liguria and along the Adriatic coast swear by this for risottos and classic soups like bisque. And you know what? It enhances those tender seafood flavors without any of that greasiness. Plus, it’s a smart way to use up fish bones that usually get tossed—really makes a huge difference in the final dish.

In Italian kitchens, there’s a strong focus on picking the right fish stock ingredients. Lean, white fish are best. Oily or strong-flavored ones like mackerel? Not so much, because they dominate the flavor. Using this easy fish stock method, you get a clear, light, but super tasty base that works great for seafood risotto or fish soups and sauces. And listen, people love how it acts as a blank canvas. Seriously good. You can experiment with herbs or a touch of tomato, but the real star? That clean, briny taste, like a day on the water.

Even restaurants in Italy use this trick to boost the moist and golden feel of their seafood dishes. Once you learn how to make fish stock, you’ll see why Italians keep it as a go-to for seafood dishes. It’s all about maximizing every bit, creating a broth that feels special every time. Really adds a touch of Italy to your culinary adventures. For sure.

How to prepare Fish Stock

To prepare the fish stock, first of all, take the fish bones. It is best to remove the heads as they might release a too bitter taste; additionally, if you prefer a clearer stock, you can let the bones soak under running water for 30 minutes. Meanwhile, roughly chop the peeled carrot 1, the celery 2, and the previously peeled onion 3.

Pour a drizzle of oil into a pan; heat it over high flame and add the bones 4, then add the vegetables 5 and a pinch of salt 6.

Add the black pepper 7, stir, and cook for 5 minutes. Then deglaze with white wine and let it evaporate completely 8 before adding the water 9.

Cook for 30 minutes keeping a medium-low simmer, reducing the flame. Occasionally skim with a skimmer 10, then strain it through a fine mesh strainer 11, collecting the stock in a bowl 12. The fish stock is ready, use it for your recipes!

Storage

It can be stored in the refrigerator closed for 2 days. Alternatively, it can be frozen.

Tip

Ideally, use bones from white fish such as sea bream, sea bass, skate, sole, snapper, etc.

Red meat fish can also be used but will result in a stronger stock. However, blue fish like mackerel or sardines, etc., are not recommended as they are unsuitable for this type of preparation, as they leave an unpleasant odor and taste.

If you want to use cod, use it only with other fish because it is very fatty, so it goes well with others, but a stock made only of cod would be very fatty. For other types, a stock can be made with just one type of fish, no problem.

For the translation of some texts, artificial intelligence tools may have been used.

Fish Stock

PRESENTATION

How to prepare Fish Stock

Storage

Tip

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